parsnip leek and potato soup

Name: Parsnip Leek and Potato Soup
Prep time: 20 min
Cook time: 35 min
Yield: 8
Cuisine: French
Ingredients: 8 cup(s) water; 4 teaspoon(s) better than bouillon vegetable base; 1 pound(s) parsnips, peeled, rough chop; 1 pound(s) leeks, cleaned, chopped, white and medium green parts only; 3 or 4 medium russet potatoes, peeled, 1 inch dice; 2 1/2 tablespoon(s) unsalted butter; 1 teaspoon(s) kosher salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) dry thyme leaves; 1 large bay leaf; 3 dash(es) nutmeg

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Garrison Wayne

La Quinta, CA

Updated on Jan 31, 2019

I love soups that you just throw everything in a pot and let cook until tender......and then you puree to a marvelous creamy textured masterpiece. Parsnips are seasonal and readily available in the winter months. If you are unfamiliar with them, this recipe will be a good way to get acquainted with them. Make sure when cleaning leeks, that you separate the sections so any sand is removed. Any soup with leeks is sure to be a success. This soup is surprisingly well balanced without the addition of cream, making it a low calorie option. If you don’t have an immersion blender....buy one!

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This delightful soup is puréed and served plain or may be creamed for a richer finish. It may be served cold if desired.

prep time 20 Min

cook time 35 Min

method Stove Top

yield 8 - 10

Ingredients

8 cups water
4 teaspoons better than bouillon vegetable base
1 pound parsnips, peeled, rough chop
1 pound leeks, cleaned, chopped, white and medium green parts only
3 or 4 medium russet potatoes, peeled, 1 inch dice
2 1/2 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry thyme leaves
1 large bay leaf
3 dashes nutmeg

How To Make parsnip leek and potato soup

Step 1

Place all of the ingredients, except nutmeg, in a large stockpot. Bring to a boil, then reduce heat and cover with lid for 35 minutes.

Step 2

Turn off heat and leave covered until cool enough to purée.
Step 3

To purée, use an immersion blender. I do not remove the bay leaf, I just keep it in the mix.
Step 4

Once puréed, add the nutmeg and stir well. If desired, you can add heavy cream or half and half . If so, adjust salt and pepper.
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